SZECHUAN PASTA CHICKEN SALAD
1 pound Thin noodles
3/4 cup Soy sauce
1/4 cup Peanut oil
2 cups Mayonnaise
1 tablespoon Dijon mustard
1/4 cup Oriental-style sesame oil
2 Whole boneless -- skinless
6 Green onions -- thinly sliced
2 Carrots -- peeled & coarsely
1 Red sweet pepper -- chopped
1 (8-oz.) can sliced bamboo
Shoots -- drained
1 (6-oz.) jar mini corn on the
Cob -- drained and thinly
1/2 cup Chopped -- fresh cilantro
1/2 pound Fresh snow peas, trimmed
Cut into julienne -- blanched
Then cooled in cold water
Lightly toasted sesame seeds
Szechuan chili oil
Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.
Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil. Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.
Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
Tabbouleh (Bulgur and Herb Salad)
1 cup bulgur -- fine
1 medium onion -- finely chopped
1 1/2 cups parsley -- finely chopped
1/4 cup fresh mint -- chopped
1/4 cup olive oil
1/4 cup lemon juice
8 romaine lettuce leaves
2 medium tomatoes -- cut in wedges
Soak bulgur in cold water 20 minutes.
Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with
the lettuce leaves and tomato wedges. The lettuce leaves may be used
to scoop up the salad.
Tabbouleh with Raisins
1 cup bulgur
2/3 cup scallions -- sliced
1/2 cup fresh parsley -- lightly packed
2 2/3 tablespoons fresh lemon juice
3/8 cup seedless raisins
1 1/3 tablespoons corn oil
1 1/3 tablespoons sesame oil
black pepper -- to taste
1. In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender.
2. Drain excess water from bulgur and squeeze out any remaining
water, using your hands.
3. Add sliced scallions, chopped parsley and fresh lemon juice to
bulgur. Mix well, then add remaining ingredients and blend.
1 cup Bulgur wheat -- uncooked
2 cups Boiling water
1/3 cup Vegetable oil
1/3 cup Lemon juice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons Mint, fresh chopped or
2 teaspoons Mint -- dry crumbled
6 each Green onions & tops -- minced
2 each Tomatoes -- chopped
Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.
1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled,seeded,chopped
Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving.
Tangy Coleslaw with Cooked Dressing
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/3 cup cider vinegar
1/4 cup water
1 teaspoon yellow mustard
1 tablespoon grated onions
3 egg yolks -- beaten
1/4 cup margarine
1 cup sour cream
1 cabbage head -- shredded
1/2 cup shredded carrots
1/4 cup green peppers -- minced
* Jicama is a Mexican vegetable root, the texture of a turnip or potato
but with its own unique taste. Peel jicama and cut into strips about 1/2 by 3 inches long to serve with the coleslaw after it is prepared and chilled.
Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
vinegar gradually. Add water, mustard and onion. Cook over medium heat,
stir constantly. Cook until mixture thickens (don't undercook or it will have a starchy taste).
Stir small amount into beaten egg yolks; stir egg yolk mixture into
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more.
Add margarine and stir until thoroughly incorporated. Chill thoroughly.
Fold in sour cream. Combine cabbage, carrots and green peppers (red
peppers if you wish). Toss lightly to blend.